Beef pot pie recipe martha stewart

Beef pot pie recipe martha stewart

Ingredients

CRUST

  • 1 2/3 cups Pillsbury BEST™ All-purpose Flour
  • 1/3 cup Martha White® Plain Enriched Yellow Corn Meal
  • 1 teaspoon salt
  • 1/3 cup shredded Cheddar cheese
  • 3/4 cup Crisco® All-Vegetable Shortening, reduce cubes
  • 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening, reduce cubes
  • five to seven tablespoons cold water

FILLING

  • 1 tablespoon Crisco® Pure Vegetable Oil
  • 1 tablespoon Crisco® Pure Canola Oil
  • 1 pound lean boneless beef chuck roast, reduce 1/4- to at least oneOr2-inch chunks
  • 1/2 cup chopped eco-friendly pepper
  • 1/2 cup chopped onion
  • 1 (14 1/2 oz.) can Mexican style stewed tomato plants, with juice
  • 1 (8 1/2 oz.) can whole kernel corn, drained
  • 1 (4 oz.) can sliced mushrooms, drained
  • 1/2 cup water
  • 1/3 cup tomato paste
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/3 cup sliced black olives

GLAZE AND TOPPING

  • 1 large egg, beaten
  • 1/4 teaspoon salt
  • 1/3 cup shredded cheddar cheese

Preparation Directions

  1. CRUST
  2. COMBINE flour, cornmeal and salt inside a mixer. Pulse in cheese and shortening. Or use large mixing bowl and decline in with pastry blender or 2 knives. Add cold water, 1 tablespoon at any given time, when needed, mixing just until moist enough to carry together.
  3. Unveil half the dough. As needed, chill dough for ease in handling. Devote 9-inch cake plate pressing to suit without stretching. Trim despite cake plate.
  4. FILLING
  5. HEAT oven to 400 F.
  6. HEAT oil in large skillet over medium-high temperature. Add beef and prepare until browned evenly. Add eco-friendly pepper and onion. Prepare until tender. Add tomato plants with liquid, corn, mushrooms, water, tomato paste, sugar, chili powder, cumin, salt and red pepper. Provide a boil. Cover. Reduce heat and simmer fifteen minutes, stirring from time to time.
  7. REMOVE from heat. Stir in olives. Spoon hot filling into unbaked cake crust. Moisten pastry edge with water.
  8. Unveil dough to find the best crust. Place onto filled cake. Trim 1/2-inch beyond edge. Fold top crust edge under bottom crust edge. Crimp and flute edges. Cut slits in top crust or prick with fork to permit steam to flee.
  9. GLAZE AND TOPPING
  10. BEAT egg with salt in a tiny bowl. Brush gently over top crust.
  11. BAKE 30 to 35 minutes or until crust is golden brown. Remove from oven. Sprinkle with cheese. Let stand ten minutes before cutting and serving.

Dietary Information Per Serving

Meal (1 slice, 1/6 of cake), Calories 720 (Energy 440), Total Fat 49g (Saturated Fats 16g, Trans Fat 0g), Cholesterol 105mg, Sodium 1290mg, Total Carb 47g (Soluble Fiber 5g, Sugars 8g), Protein 23g Percent Daily Value*: Vit A 20%, Ascorbic Acid 25%, Calcium 15%, Iron 25%.

*Percent Daily Values derive from a couple,000 calorie diet.

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